Pressed harissa chicken thighs with courgette, persimmon and chermoula salad

To make the chermoula, place all the ingredients into a food processor with a pinch of salt and blend to a chunky dressing. Taste and season with salt and lemon juice

Rub the chicken thighs with the harissa, ensuring no larger pieces of chilli are attached to the skin, as they will burn

Place a large, non-stick frying pan over a medium heat and, once hot, add the chicken thighs skin side down. Lay a sheet of greaseproof paper over them and weigh them down with something heavy (like a cast iron pan). The heavy weight speeds up the process of cooking, meaning there’s no time for the meat to dry out, as well as ensuring a lovely crisp skin

Cook for 8 minutes, then remove the weight and paper and flip the chicken over for another minute or so (thicker pieces might need a couple more minutes). Depending on the quality of the chicken and size of the pan, you may need to carefully pour out and discard liquid from the pan halfway through

As the chicken cooks, use a mandoline or vegetable peeler to slice the courgettes and persimmon into 3mm ribbons. Place in a bowl and mix with the chermoula, then add the black olives and crumble in the feta

Transfer the salad to a serving platter and top with the crispy chicken thighs